The Pioneer Woman Tasty Kitchen
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Lemon Poppy Seed Yogurt Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These lemon poppy seed muffins are packed with all sorts of health and crunch: whole grain flavor with serious additions from poppy seeds and Greek yogurt.

Ingredients

  • 1-½ cup Flour, White Or Whole Wheat
  • ⅔ cups Sugar
  • 2 Tablespoons Poppy Seeds
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 pinch Salt
  • 6 Tablespoons Unsalted Butter, Melted And Cooled
  • ¾ cups Plain Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Grated Lemon Zest
  • ¼ cups Freshly Squeezed Lemon Juice
  • 2 whole Eggs

Preparation

Move your oven rack to the center position and preheat the oven to 400°F. Line muffin pans with 12 paper liners. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Form a well in the center and set aside.

In medium bowl, whisk together the melted butter, yogurt, vanilla, zest, and lemon juice until thoroughly combined. Pour the liquid ingredients into the well of dry ingredients and stir to blend until batter is moistened. Fold in the eggs. Divide the batter evenly among the muffins cups.

Bake for 15 to 18 minutes, or until the tops are golden and a cake tester inserted into the center of the muffins comes out clean. Cool in the pan for a couple of minutes then transfer the muffins to a wire rack to cool completely. Once completely cooled, store leftovers in an airtight container for up to 2 days.

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Profile photo of Kristiyn

Kristiyn on 5.13.2013

These are so yummy! And the texture while a bit more dense than a cupcake is still nice and light. I recommend!

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